Bring a pot of water to a boil. Blanch the pork bones for 3-5 minutes, then remove and rinse them. Place the bones in a new pot of water and simmer for about 2 hours. Add salt, sugar, and a little MSG while simmering, and skim off any foam. When the bones are done, add 5 oz dried shrimp (about 150 grams) and the dried squid, both lightly toasted in a pan, and simmer for another 30 minutes. Season to taste (use a ratio of 1 part salt, 1 part sugar, 1/2 part MSG). Add a few whole peeled onions to the broth for extra aroma and sweetness.

Marinate the lean pork with char siu seasoning and spices for flavor. In a pot of boiling water, add a little canned crushed tomato and seasonings, then cook the pork until done. Let cool and slice into pieces.

In a small pot, cook the ground pork in some of the broth until done. Blanch the hu tieu noodles in boiling water, then place in serving bowls. Arrange the sliced pork, organ meats, quail eggs, shrimp, chives, and green onions on top. Add the cooked ground pork, fried shallots, fried garlic, and pork cracklings, then ladle the hot broth over everything. If serving dry-style hu tieu, serve with a bowl of broth on the side.